Fresh Peach and Raspberry Cake
Why can’t I leave a recipe alone?
Thanks Ina (Garten) for this recipe; and I decided to add in some raspberries, hope you don’t mind.
We got home from a weekend trip to Austin of seeing the kids and grandkids and as always the first thing I do is to flip on the computer. I don’t know what I was looking for but, there staring me in the face is Ina Garten’s Fresh Peach Cake.
I don’t know if I have mentioned this before and I will probably mention it at least a gazillion times before I can let it go, but while we were in France our freezer shut off for no apparent reason and one of the things I lost was all the summer fruit I had picked (or bought) last summer and put up for future use.
If riding three hours back from Austin wasn’t enough work for the day, I decided to clean out the bottom freezer of my inside refrigerator. Lo and behold I found a package of my peaches and raspberries that were saved from that ghastly day everything decided to die in my outside freezer.
So, recipe – fruit — MAKE CAKE. I did Ina’s recipe exactly (I guess not exactly) but decided to use the raspberries along with the peaches; I do love the combination of those two fruits and it was delicious and beautiful.
I’m serving this tonight for dessert with a soup that I threw together with a bunch of other stuff I cleaned out of the freezer. The soup may not be worth keeping around for leftovers, but I know the cake will be delicious and hey, I still have some of that Blue Bell Homade vanilla ice cream that is waiting around for someone to eat it.
Put half the batter into pan, arrange peaches and raspberries on top and sprinkle with 2/3 of the sugar mixture.
Top with the other half of cake batter.
Top with remaining fruit and then sprinkle with the sugar and nuts.
Bake until toothpick inserted in center comes out clean.(See note below)
Fresh Peach and Raspberry Cake
(adapted from Ina Garten’s Fresh Peach Cake recipe)
1 stick butter, room temperature (I used salted)
1 1/2 c. sugar, divided
2 extra large eggs, room temperature
1 c. sour cream, room temperature
1 tsp. vanilla bean paste (or extract)
2 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. Kosher salt
1 tsp. ground cinnamon
3-4 large, ripe peaches, peeled, pitted and sliced
1 cup fresh raspberries
1/2 c. chopped pecans.
Preheat the oven to 350°. Grease a 9″ square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3-5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the barter evenly in the pan. Top with half of the peaches and 1/2 cup of the raspberries. Then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches and raspberries on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
*You can substitute frozen peaches and raspberries if you do not have fresh.
**If you decide to use a glass pan it will take longer to bake than a metal pan. Just bake until toothpick inserted in the center comes out clean. I used a glass pan and cooked mine almost 90 minutes. I’m investing in a good metal square pan. Glass pans are a poor conductor of heat and usually take much longer to bake things. I would either bake this in a metal pan or instead of using a 9″ square use a rectangle pan for quicker baking.